Ham and Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,280 mg | (32 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 small ham hock (about 22 ounces)
- 1 bay leaf
- 1 cloves
- 1 tsp peppercorns
- 1 onion
- 28 ozs Beef broth
- 8 ozs Broad bean
- 8 ozs Savoy cabbage
- 8 ozs starchy potatoes
- 8 ozs fresh or frozen Peas
- 1 garlic clove
- salt
- freshly grated Nutmeg
- freshly ground peppers
Preparation steps
Bring a pot of water to a boil. Rinse the ham hock and add to the boiling water along with the bay leaf, cloves and peppercorns. Make sure there is enough water so that the meat is covered. Cook for about 1.5 hours, simmering just below the boiling point.
In a separate pot, bring the broth to a boil. Rinse and drain the broad beans. Rinse the cabbage and cut into strips. Add the beans and cabbage to the broth and simmer for about 10 minutes.
Rinse, peel and dice the potatoes into small cubes. Peel the garlic. Add the potatoes and garlic to the soup and simmer for another 15 minutes. Puree the soup and season with salt, nutmeg and pepper to taste.
Remove the ham hock from the water, let cool slightly and separate the meat from the bone. Remove the rind and cut the meat into small pieces, then add the meat to the soup. To serve, divide the hot soup into bowls and enjoy with a fresh baguette or whole grain bread with butter.
